EP0455350B1 - Procédé de fabrication de fromage suisse - Google Patents
Procédé de fabrication de fromage suisse Download PDFInfo
- Publication number
- EP0455350B1 EP0455350B1 EP91302918A EP91302918A EP0455350B1 EP 0455350 B1 EP0455350 B1 EP 0455350B1 EP 91302918 A EP91302918 A EP 91302918A EP 91302918 A EP91302918 A EP 91302918A EP 0455350 B1 EP0455350 B1 EP 0455350B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- retentate
- culture
- milk
- cheese
- level
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 108
- 238000000034 method Methods 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 41
- 239000012465 retentate Substances 0.000 claims abstract description 87
- 235000013336 milk Nutrition 0.000 claims abstract description 56
- 239000008267 milk Substances 0.000 claims abstract description 56
- 210000004080 milk Anatomy 0.000 claims abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 49
- 230000004151 fermentation Effects 0.000 claims abstract description 49
- 241001478240 Coccus Species 0.000 claims abstract description 35
- 239000000047 product Substances 0.000 claims abstract description 33
- 239000000203 mixture Substances 0.000 claims abstract description 15
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 37
- 239000008101 lactose Substances 0.000 claims description 37
- 238000001704 evaporation Methods 0.000 claims description 26
- 230000008020 evaporation Effects 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 22
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 14
- 229930182830 galactose Natural products 0.000 claims description 9
- 108010005090 rennin-like enzyme (Aspergillus ochraceus) Proteins 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- 235000019260 propionic acid Nutrition 0.000 claims description 7
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 7
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 244000057717 Streptococcus lactis Species 0.000 claims description 3
- 241000031670 Saccharopolyspora thermophila Species 0.000 claims 1
- 239000007787 solid Substances 0.000 abstract description 20
- 244000005700 microbiome Species 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 238000013060 ultrafiltration and diafiltration Methods 0.000 abstract description 5
- 241000186334 Propionibacterium freudenreichii subsp. shermanii Species 0.000 abstract description 4
- 239000012528 membrane Substances 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 23
- 238000000108 ultra-filtration Methods 0.000 description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 12
- 108010046377 Whey Proteins Proteins 0.000 description 11
- 239000007858 starting material Substances 0.000 description 11
- 239000005862 Whey Substances 0.000 description 10
- 102000007544 Whey Proteins Human genes 0.000 description 10
- 239000006071 cream Substances 0.000 description 9
- 229940108461 rennet Drugs 0.000 description 9
- 108010058314 rennet Proteins 0.000 description 9
- 235000006770 Malva sylvestris Nutrition 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 7
- 102000004190 Enzymes Human genes 0.000 description 7
- 240000002129 Malva sylvestris Species 0.000 description 7
- 230000015271 coagulation Effects 0.000 description 7
- 238000005345 coagulation Methods 0.000 description 7
- 238000011026 diafiltration Methods 0.000 description 7
- 229940088598 enzyme Drugs 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- 235000008939 whole milk Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 102000011632 Caseins Human genes 0.000 description 4
- 108010076119 Caseins Proteins 0.000 description 4
- 241000194020 Streptococcus thermophilus Species 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 3
- 238000011161 development Methods 0.000 description 3
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- 238000002360 preparation method Methods 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 108090000765 processed proteins & peptides Proteins 0.000 description 3
- 235000020202 standardised milk Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 241000235395 Mucor Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 230000001112 coagulating effect Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 235000021246 κ-casein Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 206010053567 Coagulopathies Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000194034 Lactococcus lactis subsp. cremoris Species 0.000 description 1
- 244000038561 Modiola caroliniana Species 0.000 description 1
- 108091006629 SLC13A2 Proteins 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000004373 eye development Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000020200 pasteurised milk Nutrition 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- -1 sodium chloride Chemical class 0.000 description 1
- 235000008983 soft cheese Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/061—Addition of, or treatment with, microorganisms
- A23C19/062—Addition of, or treatment with, microorganisms using only lactic acid bacteria, e.g. pediococcus, leconostoc or bifidus sp., or propionic acid bacteria; Treatment with non-specified acidifying bacterial cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/028—Making cheese curd without substantial whey separation from coagulated milk
- A23C19/0285—Making cheese curd without substantial whey separation from coagulated milk by dialysis or ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/02—Making cheese curd
- A23C19/032—Making cheese curd characterised by the use of specific microorganisms, or enzymes of microbial origin
- A23C19/0321—Propionic acid bacteria
Definitions
- U.S. Patent No. 4,379,170 to Hettinga et al. discloses a process for making cheese, including Swiss flavored cheese wherein skim milk is concentrated, a portion of the skim milk is concentrated by ultrafiltration, and a portion of the concentrated skim milk is fermented.
- the concentrated skim milk, fermented concentrated skim and cream are mixed together in suitable proportions to provide a substrate suitable for the manufacture of cheese.
- the substrate is then reacted with a coagulant, such as rennet, to provide a coagulum.
- the coagulum is cut to provide curd and whey and the whey is drained.
- the Hettinga et al. patent does not teach a method for manufacture of Swiss cheese directly from a retentate without the use of a whey drawing step.
- a patent to Maubois, et al., entitled “Manufacture of Cheese from Ultrafiltered Milk,” issued October 21, 1975, U.S. Letters Patent 3,914,435, teaches cheese made from heat-treated milk and without conventional draining of whey by a process which involves ultrafiltering of the milk to produce a concentrate having essentially the composition of cheese produced by conventional cheese making processes.
- the process enables the milk, after ultrafiltration, to be heat-treated without making the milk more difficult to coagulate with rennet, which difficulty normally occurs when milk is heated to higher temperatures.
- cheese base material has been taught by evaporating moisture from retentate under turbulent conditions to provide a lower moisture condition.
- Such a process is described in an article by Ernstrom, et al., entitled “Cheese base for Processing: A High-yield Product from Whole Milk by Ultrafiltration,” published in the Journal of Dairy Science , Volume 63, 223-234 (1980).
- the article teaches a process wherein whole milk having normal pH, or acidified to a pH of 5.7, is concentrated by ultrafiltration to about 40 percent of the original milk weight and diafiltered at constant volume until a desired ratio of lactose to buffer capacity is established. Then the retentate is further concentrated by ultrafiltration to 20 percent of the original milk weight.
- the prior art specifically teaches that addition of rennet or other coagulating enzymes to high-solids milk systems causes rapid coagulation and is a condition to be avoided during evaporation, since, according to the prior art, the evaporation is highly inefficient after coagulation occurs.
- the presence of coagulating enzymes may be desired, particularly in higher-solids cheese, to provide the conventional presence of para kappa casein by cleavage of kappa casein.
- the kinetics of enzymatic coagulation of milk is disclosed by Alfred Carlson, in a thesis published in 1982, at the University of Wisconsin, entitled "The Kinetics of Enzymatic Coagulation of Milk.”
- the prior art is not directed to the manufacture of improved Swiss cheese, despite its many teachings relating to the manufacture of cheeses and cheese products from retentates derived from milk. There has been a lack of a commercial process for producing Swiss cheese from milk utilizing a retentate and an evaporating step.
- a further object of this invention is to provide Swiss cheese from milk which is stable and does not oil-off, and is manufactured by processing a milk retentate with evaporation.
- Another object of this invention is to provide a process for the manufacture of Swiss cheese in which the milk proteins have been subjected to the action of a milk clotting enzyme but which process avoids loss of macro peptides.
- the fat level of milk is adjusted to about 3.5%.
- the milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate with particular characteristics.
- the retentate is then fermented with a particular blend of a coccus culture and high level of a rod culture.
- the usual propionic acid-forming micro-organism, such as Propionibacterium shermanii is used.
- the fermentation is carried out at unusually high temperature to achieve the results of the invention.
- the fermented retentate is then evaporated to a solids level desired in the finished Swiss cheese, which is generally in the range of 35% to 41% moisture.
- the fermented and evaporated product is suitable for packing into containers to be cured and to provide Swiss cheese without further manipulation or treatment. The particular conditions are necessary to provide the desired Swiss cheese.
- whole milk is treated by ultrafiltration and diafiltration to provide a retentate having between 70% and 60% moisture; between 0.7% and 2.5% salts, and between 1.2% and 2.5% lactose. All percentages used herein are by weight, unless otherwise indicated.
- the whole milk is standardized to have between 3.0% and 3.6% fat and a protein to fat ratio of from 0.79 to 1.0 prior to being treated to provide the retentate.
- the fat content of the retentate can be adjusted by standardization of the milk or by addition of cream.
- the milk is treated by ultrafiltration and diafiltration to provide the desired level of constituents in the retentate.
- the total solids of the retentate should not be so high as to result in gelation of the retentate during processing and it has been found that the total solids content of the retentate should be less than 48% and should be greater than 30%.
- the galactose level increases sufficiently that the coccus growth rate declines and the rate of growth of the rod culture begins to increase.
- the coccus culture is, thus, galactose negative.
- the initial rate of coccus growth is vastly greater than the rate of rod growth which competes for metabolism of the lactose.
- the level of coccus cells and rod cells are approximately equal, i.e., the ratio of coccus cells to red cells is about 1:1.
- the presence of the coccus cells and rod cells per se is not important, but the final result of their approximately equal level provides the desired acid and flavor in the final Swiss cheese product.
- a retentate is used as the substrate for fermentation rather than milk which is used in the conventional manufacture of Swiss cheese. Due to the disparity which exists between the total solids and the lactose in the retentate as compared to that in milk, the dynamics of fermentation are completely altered.
- the retentate of the invention has a total solids of from 30% to 40% including a lactose level of from 1.2% to 2.5%, i. e., a lactose level on a solids basis of from 3% to 8.3%.
- the average composition of milk is approximately 87.2% water, 3.7% fat, 3.5% protein, 4.9% lactose and 0.7% ash, i.e., a total solids level of about 13% including a lactose level of about 5%.
- the lactose level on a solids basis is 38%.
- the rod culture is used at levels of from 0.1 to 6 times the level of the coccus culture, i.e., at a level that is at least 500 times the level of rod culture that is used in the conventional manufacture of Swiss cheese.
- the rod culture and the coccus culture are used at about the same level, i.e., at a ratio of about 1:1.
- the rod culture is added to the retentate at a level of from 10 4 to 10 6 cells per ml of retentate and the coccus culture is added at a level of from 10 4 to 10 6 cells per ml of retentate.
- the lactose level of retentates utilizing starter cultures for fermentation is adjusted to be relatively low, i.e., usually below about 1%, for two reasons.
- the low level of lactose acts as a self limiting mechanism for controlling the level of lactic acid and pH that is developed. Once the low level of lactose is metabolized, no further acid can be produced. This is important since it is not desirable to heat the retentate after fermentation to stop the activity of the starter culture as is done in the conventional manufacture of American cheese and Swiss cheese.
- the complete utilization of a low level of lactose by the starter culture to develop the desired acidity results in leaving no substantial residue of lactose.
- the level of lactose in the retentates of the invention for producing Swiss cheese is a relatively high level of from 1.2% to 2.5%. Moreover, the level of lactose is preferably about twice the level of lactose that is present in those retentates which use American-type cheese starter cultures, such as S . lactis and S . Cremoris .
- the coccus culture is galactose negative.
- the rod cultures most commonly used in the conventional manufacture of Swiss cheese are Lactobacillus lactis and Lactobacillus bulgaricus , which are also galactose negative.
- the coccus culture predominates in the metabolization of the lactose available and the growth rate of coccus culture is greater than the growth rate of galactose negative rod cultures at the start of fermentation.
- fermentation temperatures are high when compared to the fermentation temperatures conventionally used in the manufacture of Swiss cheese.
- fermentation proceeds at a temperature of from 92°F (33.3°C) to 118°F (47.8°C) and preferably proceeds at a temperature of from 98°F (36.7°C) to 105°F (40.6°C). Fermentation is continued until the acid in the retentate has lowered the pH to within the range of from 4.8 to 5.6, which occurs in a period of from 5 to 15 hours.
- fermentation temperatures below the lower temperature of the preferred range, i.e. below 98°F (36.7°C) fermentation times can sometimes extend beyond 15 hours to develop the required pH and, thus, the method becomes undesirable for commercial use.
- the method of the present invention for manufacture of Swiss cheese is further distinguished from conventional methods in that the fermented retentate is not subjected to a cooking step to a temperature of 120°F (48.9°C) to 128°F (53.3°C) and is not stirred for any substantial time at the elevated cooking temperature, i.e. is not "stirred out", prior to effecting evaporation of the retentate.
- the retentate may also be mixed with a milk clotting enzyme commonly used in cheese manufacture and available commercially. Perhaps the best known milk clotting enzyme in cheese making is veal rennet. However, a number of other milk clotting enzymes are known in the cheese industry, as for example, microbial rennets, such as Mucor meheii .
- a milk clotting enzyme may be mixed with the fermented retentate, the invention does not require such enzyme addition due to the nature of the fermentation temperature and the starter culture employed. In the method according to the invention, the use of a milk clotting enzyme becomes relatively unimportant. The addition of the enzyme, however, may contribute to the flavor development of the cheese product.
- the retentate is then evaporated by any suitable method or apparatus to a moisture level of from 35% to 41%.
- the temperature of the product it is desirable that the temperature of the product not exceed 85°F (29.4°C). Excessive temperatures result in bacterial inactivation, or die off, and reduced bacterial activity, as well as reduced enzyme activity, if used. Further, high temperatures can affect the casein and salts in the system.
- the retentate be evaporated under high turbulent conditions in a suitable evaporator, such as a swept surface evaporator. It is preferred that the retentate be discharged from the evaporator at a temperature of below 85°F (29.4°C) and at a moisture level of from 35% to 41%.
- the product can be collected in a barrel or other container for curing.
- the product is cured by placing the barrel or container in a 45°F (7.2°C) storage room where it is held for 7-10 days.
- the product is then cured for an additional period of up to 30 days in a hot room having a temperature of 72°F (22.2°C) to 78°F (25.6°C).
- the product is then cured for a further period of up to several months in a finish cooler at a temperature of 35°F (1.7°C) to 40°F (4.4°C).
- eye formation has proceeded to an extent that the product is considered to be a typical Swiss cheese.
- Salt sodium chloride
- the salt can function in a number of ways in the process, but can also interfere with various operations.
- the salt may be added during fermentation to limit coagulation, but excessive salt can affect bacterial growth during fermentation.
- Salt can be added prior to evaporation and improve evaporation efficiency by lowering viscosity, but is not necessary to efficient evaporation.
- salt can be added during evaporation or after evaporation as in conventional cheese manufacture. Thus, salt may be added at several points in the process. In any event, salt is added in an amount(s) which provides an end salt content typical of Swiss cheese.
- Raw whole milk is stored at 40°F (4.4°C) and is standardized to a desired protein-to-fat ratio of about 0.79 and a total fat content of 3.5%. Standardization is achieved by the addition of cream or the removal of cream. Cream, which is heat-treated at 175°F (79.4°C) for sixteen seconds, is used when addition is necessary. The standardized milk is then pasteurized at 162°F (72.2°C) for sixteen seconds, cooled, and held at 40°F (4.4°C).
- the standardized milk is subjected to ultrafiltration to achieve a concentration of 30% total solids, and then is diafiltered.
- the diafiltration is run at about 1.5 to 1 (water-to-concentrate).
- ultrafiltration is continued until about 5.28-fold concentration, based upon the original milk volume, is achieved.
- the ultrafiltration- diafiltration process is conducted to achieve a lactose level of about 1.4% and to provide milk salts or ash at a level of about 1.9%.
- the retentate has about 36% total solids and 64% moisture.
- the concentrated retentate is pasteurized at 165°F (73.9°C) for sixteen seconds and cooled to 60°F (15.6°C) and held in an agitated tank at about 60°F (15.6°C) until needed for fermentation.
- the maximum storage time at this temperature is less than sixteen hours.
- a temperature of 60°F (15.6°) is employed because lower temperatures increase viscosity to unacceptable levels for the process.
- the retentate is found to be microbiologically stable under these storage conditions.
- the fermentation is carried out at 100°F-105°F (37.8°C-40.6°C) for 10 hours and until the fermented retentate reaches a pH of about 5.1.
- the fermented retentate is then cooled to 72°F (22.2°C) prior to evaporation.
- a milk clotting enzyme specifically New Marzyme, a modified Mucor meheii enzyme, is added to the fermented retentate about 10 seconds prior to evaporation.
- the milk clotting enzyme is added at a concentration of 0.0001% based on cheese and there is no coagulation or undue thickening of the fermented retentate.
- the Turba-Film evaporator is operated so that the temperature of the product in the evaporator is between about 65°F (about 18.3°C) and 75°F (about 23.9°C) with a vacuum of between about 16 and about 22 millimeters of mercury absolute pressure (between about 21.3 and about 29.3 millibars absolute).
- the product is collected from the evaporator at a temperature of about 80°F (about 26.7°C),
- the product of the Turba-Film evaporator is collected under a vacuum to remove air and increase density, and filled into barrels.
- the product has a cheese-like texture and is not crumbly or grainy.
- the barrel after filling, is placed in a 45°F (7.2°C) cooler and is cured at that temperature for 8 days.
- the product is moved to a hot room at 75°F (23.9°C) and is cured at that temperature for 30 days. Typical Swiss cheese eye development occurs at the end of this curing period.
- the Swiss cheese product is then transferred to a finish cooler at 38°F (3.3°C) for final curing.
- the Swiss cheese product has a total solids of about 61.4%, a fat of about 32.7%, a protein of about 23.4%, a slat (sodium chloride) of about 0.9% and an ash of about 4.5%. There is about 1.2% galactose in the cheese.
- Skim milk is pasteurized at 161°F (71.7°C) for 16 seconds and subjected to ultrafiltration to achieve a concentration of 5.0 fold, and then is diafiltered.
- the diafiltration is conducted to achieve a lactose level of about 1.2%.
- the diafiltration is conducted at about 4 to 1 (water to concentrate) yielding a final retentate which has about 36% total solids.
- the unfermented retentate plus cream mix is then fermented and processed in accord with Example I.
- Example I The procedure of Example I is followed except that the addition of sodium chloride is omitted from the fermentation step and an equivalent amount of sodium chloride is added after fermentation and prior to evaporation so that the product from the evaporator has a salt (NaC1) content of about 0.9%.
- the invention provides Swiss cheese in high yield by a make procedure different than the procedure conventionally used to make Swiss cheese.
- the Swiss cheese flavor and texture is within the range normally seen in a Swiss cheese.
- the Swiss cheese is produced by a method distinguishable from prior known membrane processes in which retentates are evaporated to higher-solids and is uniquely different from such prior known processes and the products resulting therefrom in the utilization of specific cultures.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Claims (11)
- Une méthode pour la fabrication de fromage suisse à partir de lait et comprenant les étapes consistant à :(a) retirer de l'humidité, des cendres et du lactose du lait pour former un rétentat contenant des matières grasses, des protéines et du lactose,(b) ajouter un mélange composé d'une culture productrice d'acide propionique, d'une culture de coques et d'une culture de bactéries en forme de bâtonnet audit rétentat,(c) fermenter ledit rétentat à une temperature supérieure à la température ambiante (par exemple de 40 à 45°C) à un pH acide et(d) vieillir le fromage qui en résulte jusqu'à maturation,méthode qui se caractérise en ce que le rétentat a une humidité d'entre 60% et 70% et une teneur en lactose d'entre 1,2% et 2,5%, en ce que dans le mélange composé d'une culture productrice d'acide propionique, d'une culture de coques et d'une culture de bactéries en forme de bâtonnet, le niveau de ladite culture de bactéries en forme de bâtonnet est de 0,1 à 6 fois le niveau de ladite culture de coques, en ce que ladite culture de coques est ajoutée audit rétentat à un niveau d'entre 104 à 106 de cellules par mi de rétentat et ladite culture de bactéries en forme de bâtonnet est ajoutée audit rétentat à un niveau d'entre 104 à 106 de cellules par mi de rétentat, en ce que la fermentation est exécutée à un pH d'entre 4,8 et 5,6 à une température d'entre 33,3°C (92°F) et 47,8°C (118°F) et en ce que, après la fermentation, l'humidité est évaporée du rétentat afin de donner un produit fromager contenant entre 35% et 41% d'humidité qui est ensuite vieilli jusqu'à maturation.
- Une méthode selon la revendication 1, caractérisée en ce qu'un enzyme de caillage du lait est ajouté selon une quantité de jusqu'à 0,01% sur la base du poids du fromage.
- Une méthode selon la revendication 1 ou la revendication 2, caractérisée en ce que la température dudit rétentat ne dépasse pas 29,4°C (85°F) pendant ladite étape d'évaporation.
- Une méthode selon l'une quelconque des revendications 1 à 3, caractérisée en ce que ladite culture de bactéries en forme de bâtonnet est galactose positive.
- Une méthode selon l'une quelconque des revendications 1 à 4, caractérisée en ce que ladite culture de bactéries en forme de bâtonnet est sélectionnée à partir du groupe consistant en L. helveticus, L. bulgaricus et L. lactis.
- Une méthode selon la revendication 5, caractérisée en ce que ladite culture de bactéries en forme de bâtonnet est une culture de L. Helveticus.
- Une méthode selon l'une quelconque des revendications 1 à 6, caractérisée en ce que ladite culture de coques est une culture de S. thermophilus.
- Une méthode selon l'une quelconque des revendications 1 à 7, caractérisée en ce que ledit lait est normalisé à un niveau de matières grasses d'environ 3,4% et selon un rapport entre protéines et matières grasses de 0,75 à 1,2.
- Une méthode selon l'une quelconque des revendications 1 à 8, caractérisée en ce que du sel est ajouté à un moment dans le temps sélectionné à partir du groupe consistant en: pendant la fermentation, après la fermentation mais avant l'évaporation, pendant l'évaporation et des mélanges des mêmes.
- Une méthode selon l'une quelconque des revendications 1 à 9, caractérisée en ce que ladite fermentation a lieu à une température de 36,7°C (98°F) à 40,6°C (105°F).
- Une méthode selon l'une quelconque des revendications 1 à 10, caractérisée en ce que ladite fermentation prend de 5 à 15 heures.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US07/518,812 US5006348A (en) | 1990-05-04 | 1990-05-04 | Method for manufacture of swiss cheese |
US518812 | 1990-05-04 |
Publications (3)
Publication Number | Publication Date |
---|---|
EP0455350A2 EP0455350A2 (fr) | 1991-11-06 |
EP0455350A3 EP0455350A3 (en) | 1992-01-15 |
EP0455350B1 true EP0455350B1 (fr) | 1996-10-16 |
Family
ID=24065609
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP91302918A Expired - Lifetime EP0455350B1 (fr) | 1990-05-04 | 1991-04-03 | Procédé de fabrication de fromage suisse |
Country Status (9)
Country | Link |
---|---|
US (1) | US5006348A (fr) |
EP (1) | EP0455350B1 (fr) |
AT (1) | ATE144106T1 (fr) |
AU (1) | AU634365B2 (fr) |
CA (1) | CA2037245C (fr) |
DE (1) | DE69122650T2 (fr) |
DK (1) | DK0455350T3 (fr) |
ES (1) | ES2093076T3 (fr) |
GR (1) | GR3021985T3 (fr) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH681132A5 (fr) * | 1991-07-18 | 1993-01-29 | Verband Nordostschweizerischer | |
FR2818873B1 (fr) * | 2001-01-02 | 2004-07-16 | Garnier Ets | Procede de fabrication d'un fromage, et fromage ainsi obtenu |
US20030185882A1 (en) * | 2001-11-06 | 2003-10-02 | Vergez Juan A. | Pharmaceutical compositions containing oxybutynin |
EP1700527A1 (fr) * | 2005-03-10 | 2006-09-13 | Kraft Foods R&D, Inc. | Compositions d'arômes de fromage suisse, aliments produits avec cela et leurs procédés de préparation |
US10721940B2 (en) | 2011-07-21 | 2020-07-28 | Kraft Food Group Brands Llc | Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products |
EP3053446B1 (fr) | 2014-12-19 | 2019-04-10 | CSK Food Enrichment B.V. | Procédé de production de fromage suisse |
EA035622B1 (ru) | 2014-12-19 | 2020-07-16 | СиЭсКей ФУД ЭНРИЧМЕНТ Б.В. | Способ производства сыра типа швейцарского |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1334693A (en) * | 1919-05-23 | 1920-03-23 | Charles F Doane | Process of making emmenthal or swiss cheese |
FR2289115A2 (fr) * | 1974-10-28 | 1976-05-28 | Anvar | Procede de traitement du lait et de sous-produits laitiers |
US4242362A (en) * | 1978-07-27 | 1980-12-30 | Grigsby Charles O | Process for manufacturing cheese |
US4366174A (en) * | 1980-03-31 | 1982-12-28 | Kneubuehl Arnold S | Low fat cheese product similar to swiss cheese |
NZ199058A (en) * | 1980-12-05 | 1985-04-30 | Schreiber Foods Inc | Producing cheese or a cheese base containing casein and whey proteins |
NZ202514A (en) * | 1981-11-24 | 1985-08-16 | J Czulak | Whey protein recovery process |
US4820530A (en) * | 1984-09-11 | 1989-04-11 | Kraft, Incorporated | Manufacture of curd and cheese from a milk retentate |
AU580619B2 (en) * | 1984-09-11 | 1989-01-19 | Kraft Inc. | Manufacture of high-solids pre-cheese and cheeses |
-
1990
- 1990-05-04 US US07/518,812 patent/US5006348A/en not_active Expired - Lifetime
-
1991
- 1991-02-27 CA CA002037245A patent/CA2037245C/fr not_active Expired - Fee Related
- 1991-03-12 AU AU72860/91A patent/AU634365B2/en not_active Ceased
- 1991-04-03 ES ES91302918T patent/ES2093076T3/es not_active Expired - Lifetime
- 1991-04-03 DK DK91302918.7T patent/DK0455350T3/da active
- 1991-04-03 DE DE69122650T patent/DE69122650T2/de not_active Expired - Fee Related
- 1991-04-03 EP EP91302918A patent/EP0455350B1/fr not_active Expired - Lifetime
- 1991-04-03 AT AT91302918T patent/ATE144106T1/de not_active IP Right Cessation
-
1996
- 1996-12-11 GR GR960403420T patent/GR3021985T3/el unknown
Non-Patent Citations (1)
Title |
---|
R.Scott "Cheesemaking Practice" 1981,p 409-410 * |
Also Published As
Publication number | Publication date |
---|---|
US5006348A (en) | 1991-04-09 |
CA2037245A1 (fr) | 1991-11-05 |
AU7286091A (en) | 1991-11-07 |
AU634365B2 (en) | 1993-02-18 |
DK0455350T3 (da) | 1997-02-17 |
DE69122650D1 (de) | 1996-11-21 |
GR3021985T3 (en) | 1997-03-31 |
EP0455350A3 (en) | 1992-01-15 |
ATE144106T1 (de) | 1996-11-15 |
CA2037245C (fr) | 2001-11-20 |
DE69122650T2 (de) | 1997-03-20 |
ES2093076T3 (es) | 1996-12-16 |
EP0455350A2 (fr) | 1991-11-06 |
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